Ezunich's profile page
Recipes
Spinach Shells
By ezunich
Combine first 4 ingredients in a medium bowl; spoon evenly into shells, and place in a lightly greased 8-inch bakin...
- 1 (10-ounce) package frozen chopped spinach; cooked and drained
- 1/2 cup crumbled feta cheese
- 1/2 cup small-curd cottage cheese
- 1 egg white
- 12 cooked jumbo pasta shells
- 1 (14 1/2-ounce) can no-salt-added tomatoes
- 1/3 cup tomato paste
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 cup (4 ounces) shredded mozzarella cheese
Roasted Pork Tenderloin and Vegetables
By ezunich
Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around ...
- 2 pork tenderloins (3/4 lb each)
- 2 lbs red potatoes, quartered
- 1 lb carrots, halved and cut into 2 inch pieces
- 1 medium onion, cut into wedges
- 1 tbs olive oil
- 2 tsp dried rosemary, crushed
- 1 tsp rubbed sage
- 1/2 tsp salt
- 1/4 tsp pepper
Homemade Pierogies
By ezunich
1. In a food processor, combine flour and salt; cover ancl pulse to blend
- FILLING:
- 5 cups all-purpose flour
- 1 tsp salt
- 1 cup water
- 3 eggs
- 1/2 cup butter, softened
- 4 medium potatoes, peeled and cubed
- 2 medium onions, chopped
- 2 tbs butter
- 5 oz. cream cheese, softened
- 1/2 tsp salt
- 1/2 tsp pepper
- ADDITIONAL INGREDIENTS: (for each serving):
- 1/4 cup chopped onion
- 1 tbs butter
- Minced fresh parsley
Tangy Spareribs
By ezunich
1. Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down
- 4 to 5 lbs. pork spareribs
- 2 tbsp butter
- 1 medium onion, finely chopped
- 1/2 cup finely chopped celery
- 1 cup water
- 1 cup ketchup
- 1/3 cup lemon juice
- 2 tbs brown sugar
- 2 tbs white vinegar
- 1 tbs Worcestershire sauce
- 1/2 tsp ground mustard
- 1/8 tsp pepper
- 1/8 tsp chili powder
Denise's Chicken Soup with Avocado and Lime (Melissa B.)
By ezunich
Cook chicken w/ seasonings of your choice for broth
- 1 chicken (3-3 1/2 lbs. cut-up--I usually use the equivalent in whole chicken breasts w/bones)
- 1 rib celery sliced
- 2 medium carrots, sliced
- 2 medium onions, sliced
- 1 large clove garlic
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp oregano
- couple dashes of ground red pepper
- 2 cups cut green beans
- 2 cups com (frozen is fine)
- 1 (28 oz can) crushed tomatoes
- 1/4 cup chopped fresh cilantro
- juice of 1 fresh lime
- 6 cups of water (approx.)
- orzo or rice (optional)
Pumpkin Muffins (Sue N)
By ezunich
Mix all dry ingredients. Add the rest of the ingredients
- 5 cups flour
- 3 cups sugar
- 5 tbs baking soda
- 2 tsp salt
- 1/2 cup melted butter, or shortening
- 4 eggs, beaten
- 15-20 oz box Raisin Bran
- Quart of buttermilk
- small can of pumpkin
Grandma's Roast Beef with Gravy
By ezunich
Season meat: Pat roast dry with paper towels and rub with 2 tsp salt
- 1 (4-5 lb) boneless top-round roast, tied
- salt
- pepper
- 1 tbs vegetable oil
- 4 tbs unsalted butter
- 2 carrots, peeled and cut into 2 inch pieces
- 1 onion, peeled and cut into 1/2 inch rounds
- 1 celery rib, cut into 2 inch pieces
- 1/2 cup flour
- 1 tsp tomato paste
- 2 (10.5 oz) cans beef consommé
- 1 1/2 cups water
Herb-Crusted Prime Rib with Port Wine Sauce
By ezunich
Preheat oven to 350°F. In a bowl, combine pepper, parsley, rosemary, thyme, garlic and salt, and mix well
- 1 tbs. coarsely ground black pepper
- 1 tbs. chopped fresh parsley
- 2 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh thyme
- 1 tsp. minced garlic
- 1 tsp salt
- 7-8-lb. oven-ready prime rib roast (3 ribs)
- 2 cups ruby port
- 1/4 cup veal or beef demi-glace diluted with 3/4 cup water (or 4 cups broth reduced to 1 cup)
- 2 tsp. cornstarch
- 2 tsp. water
Hearty Chipotle Chicken Soup
By ezunich
In a Dutch oven, saute onion in oil until tender
- 1 large onion, chopped
- 1 tbs canola oil
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 (15 oz cans) pinto beans, rinsed and drained
- 2 (14 1/2 oz cans) fire- roasted diced tomatoes, undrained
- 3 cups frozen corn
- 2 chipotle pepper in adobo sauce, seed and minced
- 2 tsp adobo sauce
- 1 tsp ground cumin
- 1/4 tsp pepper
- 2 cups chicken breast, cooked and cubed
- 1/2 cup sour ream
- 1/4 cup fresh cilantro, minced
Peanut Butter-Oatmeal Energy Bars
By ezunich
Preheat oven to 350°. Coat an 8 inch square pan with nonstick spray
- 2 cups old fashioned rolled oats
- 1/2 cup whole raw almonds
- 2/3 cup peanut butter
- 1/2 cup honey
- 1 1/2 tsp vanilla
- 1 cup crispy rice cereal
- 1/3 cup chopped dried cherries or cranberries
- 1/2 tsp salt